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Suggested Citation:"Appendix G Current Standards for Food-Based Menu Planning Approach." Institute of Medicine. 2008. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press. doi: 10.17226/12512.
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Suggested Citation:"Appendix G Current Standards for Food-Based Menu Planning Approach." Institute of Medicine. 2008. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press. doi: 10.17226/12512.
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Page 154
Suggested Citation:"Appendix G Current Standards for Food-Based Menu Planning Approach." Institute of Medicine. 2008. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press. doi: 10.17226/12512.
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Page 155
Suggested Citation:"Appendix G Current Standards for Food-Based Menu Planning Approach." Institute of Medicine. 2008. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press. doi: 10.17226/12512.
×
Page 156
Suggested Citation:"Appendix G Current Standards for Food-Based Menu Planning Approach." Institute of Medicine. 2008. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press. doi: 10.17226/12512.
×
Page 157
Suggested Citation:"Appendix G Current Standards for Food-Based Menu Planning Approach." Institute of Medicine. 2008. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington, DC: The National Academies Press. doi: 10.17226/12512.
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Page 158

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Appendix G Current Standards for Food-Based Menu Planning Approach The following tables include the food components and the amounts for the food-based menu planning approaches for lunch and breakfast as offered and as served. 153

154 TABLE G-1 Reimbursable Lunch: Standards for Food Components as Offered and as Served As Offered As Served • One fluid milk Senior high school level: students must select three of the five • One meat/meat alternate items • Two vegetable/fruit • One grain/bread Grades below senior high school levela: students must select (Total= five items) either three or four of the five items a Offer versus serve is optional below the senior high school level. SOURCE: USDA, 2007b. TABLE G-2 Reimbursable Lunch: Standards for Amounts of Food Items for Age-Grade Groups Traditional Approach Enhanced Approach Minimum Requirements Optional, Minimum Requirements Optional, Food Component or Grades Grades Grades Grades Grades Grades food item Preschool K–3 4–12a 7–12 Preschool K–6 7–12 K–3 Fluid milk (as a 6 fluid oz 8 fluid oz 8 fluid oz 8 fluid oz 6 fluid oz 8 fluid oz 8 fluid oz 8 fluid oz beverage) Meat/meat alternate Lean meat, poultry, 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz or fish Alternate Protein 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Productsb Cheese 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Large egg ¾ ¾ 1 1½ ¾ 1 1 ¾ Cooked dry beans or ⅜ cup ⅜ cup ½ cup ¾ cup ⅜ cup ½ cup ½ cup ⅜ cup peas Peanut butter, other 3 tbsp 3 tbsp 4 tbsp 6 tbsp 3 tbsp 4 tbsp 4 tbsp 3 tbsp nuts, or seed butters Yogurt, plain or flavored, 6 oz or 6 oz or 8 oz or 12 oz or 1½ 6 oz or 8 oz or 8 oz or 6 oz or unsweetened or ¾ cup ¾ cup 1 cup cups ¾ cup 1 cup 1 cup ¾ cup sweetened

Traditional Enhanced Minimum Requirements Minimum Requirements Optional, Optional, Food component or Grades K– Grades Grades Grades Grades Grades food item Preschool 3 4–12a 7–12 Preschool K–6 7–12 K–3 Peanuts, soy nuts, ¾ oz ¾ oz 1 oz 1½ oz ¾ oz 1 oz 1 oz ¾ oz tree nuts, or seedsc,d Vegetable/fruit ½ cup ½ cup ¾ cup ¾ cup ½ cup ¾ cupe 1 cup ¾ cup 12 15 10 f 8 servings 8 servings 8 servings 10 servings 8 servings Grain/bread servings servings servings per week per week per week per week per week per week per week per week NOTE: K = kindergarten; oz = ounce; tbsp = tablespoon. a The school food authority or school always has the option of serving the grades 4–12 age-grade groups for all students in the school district or school under the traditional food-based approach for lunch. b Examples of Alternate Protein Products include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. c As listed in the program guidance or an equivalent quantity of any combination of the meats/meat alternates listed above. d May be used to meet no more than 50 percent of the requirement and must be used in combination with any of the meats/meat alternates listed above. The amounts listed in the table are 50 percent of the requirement. (1 ounce of nuts or seeds = 1 ounce of cooked lean meat, poultry, or fish.) e Also required to have an extra 1/2 cup over a week. For the purpose of this table, a week equals 5 days. f Must be enriched with whole grain. Minimum of one serving per day. A serving is a slice of bread or an equivalent serving of biscuits, rolls, etc., or 1/2 cup of cooked rice, macaroni, noodles, other pasta products, or cereal grains. SOURCE: Derived from USDA, 2000b, with additional information from USDA, 2007b. 155

156 TABLE G-3 Reimbursable Breakfast: Standards for Food Components as Offered and as Serveda As Offered As Served • One fluid milk Students may decline a maximum of one of the four • One vegetable/fruit items • Two meat/meat alternate; two grain/bread; or one meat/meat alternate and one grain/bread (Total=four items) a Offer versus serve for breakfast is optional at all grade levels. SOURCE: USDA, 2007b. TABLE G-4 Reimbursable Breakfast: Standards for Amounts of Food Items for Age-Grade Groups Traditional Approach Enhanced Approach Minimum Requirements Minimum Requirements Optional, Food Component or Food Item Preschool Grades K–12 Preschool Grades K–12 Grades 7–12 Fluid milk (as a beverage, on cereal, or 6 fluid oz 8 fluid oz 6 fluid oz 8 fluid oz 8 fluid oz both) Meat/meat alternate Lean meat, poultry, or fish ½ oz 1 oz ½ oz 1 oz 1 oz Alternate Protein Productsa ½ oz 1 oz ½ oz 1 oz 1 oz Cheese ½ oz 1 oz ½ oz 1 oz 1 oz Large egg ½ ½ ½ ½ ½ Cooked dry beans or peas 2 tbsp 4 tbsp 2 tbsp 4 tbsp 4 tbsp Peanut butter, other nut, or seed butters 1 tbsp 2 tbsp 1 tbsp 2 tbsp 2 tbsp Yogurt, plain or flavored, unsweetened 2 oz or ¼ cup 4 oz or ½ cup 2 oz or ¼ cup 4 oz or ½ cup 4 oz or ½ cup or sweetened Peanuts, soy nuts, tree nuts, or seedsb ½ oz 1 oz ½ oz 1 oz 1 oz

Traditional Enhanced Minimum Requirements Minimum Requirements Optional, Food Component or Food Item Preschool Grades K–12 Preschool Grades K–12 Grades 7–12 Vegetable/fruit ½ cup ½ cup ½ cup ½ cup ½ cup Grain/bread Whole-grain or enriched bread ½ slice 1 slice ½ slice 1 slice 1 slice Whole-grain or enriched biscuit, roll, ½ serving 1 serving ½ serving 1 serving 1 serving muffin, etc. Whole-grain, enriched, or fortified ⅓ cup or ½oz ¾ cup or 1 oz ⅓ cup or ½ oz ¾ cup or 1 oz ¾ cup or 1 ozc cereal NOTE: K = kindergarten; oz = ounce; tbsp = tablespoon. a Examples of Alternate Protein Products include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. b No more than 1 ounce of nuts and/or seeds may be served in any one breakfast. c Plus one additional serving of any of the grains/breads listed above. SOURCE: Derived from USDA, 2008f, with additional information from USDA, 2007b. 157

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The National School Breakfast Program feeds 10 million children each day, and the National School Lunch Program feeds more than 30 million students. Yet the national nutrition standards and meal requirements for these meals were created more than a decade ago, making them out of step with recent guidance about children's diets. With so many children receiving as much as 50 percent of their daily caloric intake from school meals, it is vital for schools to provide nutritious food alongside the best possible education for the success of their students. At the request of U.S. Department of Agriculture (USDA), the Institute of Medicine assembled a committee to recommend updates and revisions to the school lunch and breakfast programs. The first part of the committee's work is reflected in the December 2008 IOM report Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Phase II of the report is expected in Fall 2009. This first report provides information about the committee's approach as it reviews the school lunch and breakfast programs. In the report's second part, the committee will share its findings and recommendations to bring these meals more in line with today's dietary guidelines. The committee welcomes public comments about its intended approach. An open forum will be held January 28, 2009 in Washington, DC to receive input from the public. Please go to http://www.iom.edu/fnb/schoolmeals for details or email FNBSchoolMeals@nas.edu with any input.

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